Not consultants, not accountants, not software. Just your food costing, handled every week, by people who've done the late shift themselves. Send your invoices and stocktakes, and we'll handle the rest.
Food cost doesn't spike. It creeps, because nobody running a venue has time to watch it week to week.
is the typical gap between food cost reviews, long enough for a supplier price rise to compound before anyone catches it.
is what waste (4–10% of food purchases, industry-wide) and unrepriced supplier increases can cost a venue turning over $1.5 million.
Every invoice logged and priced, processed by the next business day after you send it.
Every price change checked against your recipe database the moment it happens. You see what it costs you per dish, in dollars, not just a price that moved somewhere.
Your stocktake turned into an actual food cost percentage each period, tracked against target.
Actual cost against theoretical, in real dollars and points, so waste and over-portioning don't hide in the total.
Every dish costed to the ingredient, recalculated as soon as a supplier price changes, not weeks later at the next stocktake.
Which dishes are underpriced, what repricing them is worth in real dollars, and which ones to push.
Repricing and supplier renegotiation recommendations, with the projected annual dollar impact attached.
If it's collecting dust, we'll pick it up and run it properly. No need to start over.
You don't need to buy or learn a platform. Send invoices and stocktakes; we'll take it from there.
We're not replacing them. We're the weekly food cost layer most bookkeepers don't have time to go deep on, recipe by recipe, not a monthly percentage.
We have founded and operated restaurants and cafes over the past ten years, across multiple venues. We've gone through the painful invoice pile more times than we can count, and we've now built systems to make that process easier for you.
We know exactly which job this replaces, because we've done it ourselves. The founder personally runs your account, backed by an Australia-based partner — so there's always someone in your own timezone to talk to.
Every tier gets the full Cost Mate service. Month-to-month, no lock-in, cancel any month. Prices in AUD, per month, plus GST.
Lighter volume, single venue. Up to around 150 supplier invoices a month.
Busy single venue. Up to around 300 supplier invoices a month.
High-volume venues or small groups. Includes a consolidated multi-venue view.
No prep, no invoices needed — just a conversation about where your food cost is slipping, and what Cost Mate would do about it.
Book a 20-minute call